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Journal of Wood Science

Official Journal of the Japan Wood Research Society

Fig. 5 | Journal of Wood Science

Fig. 5

From: Differences in the “egumi” taste of moso-bamboo shoots: research using chemical analysis and two types of taste sensors

Fig. 5

TS-5000Z analysis of bamboo shoots by production area. The results of bitter miscellaneous taste (first taste), general bitter taste (aftertaste), astringent stimulus (first taste), and astringent taste (aftertaste) of three selected samples using TS-5000Z are shown. The comparison is based on the Yuza Town sample value being set to 0.00. A greater value indicates a stronger taste

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